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Dinner tonight - slippery tangle of pasta with golden brown garlicky buttery mushrooms.
serves 2
INGREDIENTS
160g long strand pasta (or 200g orecchiette pasta or other small pastas)
3 tbsp (50g) unsalted butter, separated
1 tbsp olive oil
400g mushrooms, 0.5 cm thick slices (they shrink, we need lots!)
½ tsp each salt and pepper
2 garlic cloves, minced
¼ cup dry white wine
Cook pasta per packet instructions minus 1 minute.
RESERVE 1 mugful of pasta cooking liquid, then drain pasta (do this while cooking mushrooms)
Melt half butter and all oil in a large skillet over high heat.
Add mushrooms and cook until starting to go golden on the edges - around 5 minutes.
Add salt & pepper after a couple of minutes.
Add garlic and remaining butter. Cook for another 2 minutes until mushrooms are golden and the garlic smells amazing.
Turn heat down to medium high. Add pasta, ¾ cup of reserved pasta water and parmesan.
Toss gently or until water reduces and thickens into a saucy glaze that coats the pasta. If the pasta dries out, add more pasta water. Season with salt and pepper.
Remove from stove and serve immediately, garnished with fresh parsley and parmesan cheese.